Monday, December 31, 2007

Curried Pea Dip

So simple. Four ingredients (plus salt) is all it takes to make a delicious little dip that will ensure that you are the second most talked about party-goer after the host. It won't upstage, but it will make you new pals. And the host will likely get the recipe by force before you leave the party.

I would not lie to you about this.

It originally came from Real Simple magazine several years ago. I think it was Real Simple. That sounds right. One of those urban, young, hipster mags that has things like room organizing for condo owners, home projects for the suburban twenty-something with 1,800 sq. ft. and a crib, and dips for Saturday evening ladies night parties. Take the scallions and rought chop them. Throw them into the food processor with some kosher salt and curry powder. Pour your thawed peas on top.

Now, a moment of your time. I have made this several dozen times over the past four years, so trust me. Thaw the peas. The consistency will be MUCH better. Put them in a collander in the sink for an hour. Get rid of the excess moisture.Pour a bit of olive oil over it all and lid up. Make sure you have the pour spout top on. Pulse a few times to get everything going and then turn the motor on while you drizzle in about 1/4 cup of olive oil (if you're making a family size order of peas with a full bunch of scallions, that is).

What you end up with is here. It's a creamy dip, the low-fat dieter's guacamole with curry. I even sprinkled a little bit of extra curry powder on top this time. Just a little bit of contrast, not too much extra flavor.

Veggies and chips are the flavor delivery vehicles for this job. Pita and bagel chips work best, followed by red and yellow peppers. The crispy chips with their salt really matches very well with the sweet, creamy peas and the bite of the curry powder.